Quandong Jellies

Quandong (Australian native peach) jellies attractively presented in shot glasses. A very simple dessert fit for a dinner party. General instructions follow.

To make the jelly, add 1 tablespoon of pureed cooked quandong (or peach) to a mixture of 2 teaspoon gelatine dissolved in 1 cup warmed fruit juice or fruity herbal tea (hibiscus, raspberry, or peach). Sweeten to taste. Pour half the jelly mix into glasses and refrigerate. Whisk the remaining jelly mix to a marshmallow and spoon over the setting jelly in the glasses. To serve, decorate with berries and drizzle over Australian Wild hibiscus syrup.